Description

This creamy lemon asparagus pasta with peas and parmesan is a delightful dish that combines fresh flavors and simple preparation. Perfect for a quick weeknight dinner or a comforting healthy meal, it features tender asparagus and sweet peas enveloped in a rich, tangy lemon cream sauce.

Ingredients

Scale

8 ounces orecchiette pasta
8 asparagus spears (chopped into about 1-inch pieces)
1 cup frozen peas (or fresh peas if they are in season)
1 teaspoon olive oil (optional)
8 ounces pancetta (diced)
2 tablespoons butter (preferably unsalted)
1 tablespoon flour
1/4 cup white wine or broth (chicken or vegetable broth)
1 cup heavy cream
1/2 teaspoon garlic powder
1 lemon (zest and juice)
1/3 cup freshly grated parmesan cheese
salt & pepper to taste
chopped fresh parsley or basil and parmesan cheese for garnishing

Cook Mode Prevent your screen from going dark

Instructions

Cook the pasta in salted water according to package directions. A few minutes before the pasta is done, add the asparagus and finish cooking until the pasta is al dente. Add the frozen peas into the pot just before draining to defrost them. Reserve 1/2 cup of the cooking water before draining.
In a large skillet over medium heat, cook the pancetta until crispy. Use a teaspoon of oil to grease the skillet if necessary. Once cooked, remove the pancetta and transfer it to a plate lined with paper towels.
Drain any excess fat from the skillet.
In the same skillet, melt the butter over medium heat. Sprinkle in the flour and whisk constantly for about a minute.
Slowly pour in the wine or broth while continuing to whisk until it begins to thicken. Next, pour in the heavy cream and whisk until it thickens further.
Stir in the garlic powder, lemon juice, lemon zest, and parmesan cheese. Season with salt and black pepper to taste.
Add the pancetta, drained pasta, asparagus, and peas to the skillet and toss gently to combine.
If a creamier consistency is desired, add some of the reserved cooking water.
Serve immediately topped with additional parmesan cheese and chopped parsley or basil.

Notes

For fresh peas, add them to the pasta pot just a minute before draining the pasta.
Feel free to substitute the pancetta with bacon for a different flavor profile.
Garnish generously with extra parsley or basil for a fresh touch.

Nutrition

Serving Size: 1 serving
Calories: 550
Sugar: 4g
Sodium: 850mg
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 4g
Protein: 18g
Cholesterol: 100mg